Mincemeat Mini Muffins with Sherry Butter
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Ingredients
| 1 cup | all purpose flour | | 3/4 cup | whole wheat flour | | 1/4 tsp. | freshly ground nutmeg | | 3 tsp. | baking powder | | 1/4 tsp. | salt | | 1/4 cup | sugar | | 1/2 cup | chopped walnuts or | | pecans | | 1 cup | plain yogurt, stirred | | 2 | lg. eggs | | 1 cup | prepared mincemeat (from a jar) | | 2 tbsp. | unsalted butter, melted and cooled |
Sherry Butter
| 1/4 cup | unsalted butter. room temperature | | 1/4 cup | confectioners' sugar | | 1 tbsp. | cream sherry |
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Instructions
FOR THE MINI MUFFINS: Preheat the oven to 400 F. Butter 36 miniature muffin cups.
In a mixing bowl, combine the flours, nutmeg, baking powder, salt, sugar, and nuts.
In a small bowl, combine the yogurt, eggs, mincemeat, and butter. Add the mincemeat mixture to the dry ingredients and blend just until combined; don’t over mix.
Scoop the batter into the muffin cups and bake for 10 to 15 minutes or until a wooden skewer inserted in the center of a muffin comes out clean. Remove from cups and cool on a wire rack. Serve warm with Sherry Butter. Makes 36 miniature muffins.
FOR THE SHERRY BUTTER: In a small bowl, cream together all of the ingredients. With an electric mixer beat at high speed until light and fluffy. Turn into a serving bowl and serve without chilling.
The Great Holiday Baking Book..Beatrice Ojakangas
Author's Comments
These little muffins are a nice addition to the bread basket on Thanksgiving Day and also a high point of any holiday breakfast or brunch.
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